Rapid process for the automatic production of inspissated sugar fruits



Patented Aug. 27, 1929.

UNITED STATES PATENTLOFFICE.

:enn'rnorin onnnnaanr, or BERLIN, 021mm.

RAPID PROCESS FOR THE AUTOMATTC PRODUCTION OF INSPISSATED SUGAR FRUITS.

11o Drawing. Original application filed August 29, 1927, Serial No. 216,811. Divided and this application .filed August 9, 1928.. Serial 1T0. 298,622.

This invention relates to a rapid process for the production of inspissated sugar fruits which has formed part of my copending application 216,311, filed August 29,1927, and

5 has for its object to provide an improved method for the preparation of these products.

It has been proposed heretofore to preserve fruit in sugar by preliminarily Washing and then digesting the fruit in steam and,

thereafter treating it with successive charges of strong syrup under high pressure and desiccating it.

The present invention consists in stewin the fruits in a closed vessel with water an then treating it in the same vessel under high pressure'of carbon dioxide with a sugar solution containing 66% of sugar and produced by dissolving su ar in cold water. The entire wor ing process takes place with exclusion of atmospheric air in a closed ves-.

sel in approximately 24 hours, the fruits being treated, directly after the stewing, with a sugar-solution, containing 66% of sugar and produced by dissolving sugar in cold water,

25 in a separate closed vessel communicating by pipes with the first closed vessel. This sugarsolution comprising a high percentage of sugar is submitted to carbon-dioxide pressure regulated, according to the kind of fruits,

up to 10 atms, so that the sugar-solution penetrates into the fruits. The ins issated sugar I depositing b gravity on the ottom of the boiler is wit drawn from time to time and returned into the boiler at the top-end of the same in order to obtain a consistency of the solution as uniform as possible over the entire height of the boiler. This is done by a 1 the atmospheric air.

periodicall adjustable electro-automatic operation of t e control elements b after shutting ofi the carbon circulating,

ioxide prescarried out continually without tendance.

special at- The fruits treated according to the process preserve their natural aroma, as, during the treatment, they do not come into contact with They preserve their colour and transparence as the sugar-solution, bem not boiled, cannot caramelize as it is pro uced by cold process; the

fruits thus treated are of unlimited durability as the sugar-solution, which is under high pressure,

eir natural shape as, placed s traverses the fruits completely and consexpliently preserves the same; the t reserve 1 e y side,

they are'at rest during the whole process owing to the regulating devices which are provided, destruction of the chlorophyll by exceeding the critical temperatures during stewing being avoided.

I claim A process for the production of inspissatedsugar fruits consisting in placing the fruits in\a closed vessel, stewing them thereinwith water andthen treating-them in the same vessel under-high pressure of carbon dioxide with a su ar solution containing 66% of sugar and pro need by dissolving sugar in cold water.

In testimony whereof I aflix BERTHOLD GERN 

